Dedicated to authentic Southern cooking and family recipes

Main menu

Tag Archives: evaporated milk

After a long weekend camping with our “girls”, I ran in Walmart for some groceries and saw strawberries on sale for $1.49 a pound. They weren’t on my list but I couldn’t pass them up. I then came home and made this decadent dessert (that we don’t need to eat but will). It’s so simple to make something like this that I thought I’d share my recipe. Give it a shot! Add some bananas if you’d like or some blueberries. You can put any fruit in place of the strawberries.

In a glass 4 cup measuring cup or something similar and microwavable (I use a Fire King Jadite batter bowl), combine the pudding and the evaporated milk (3 cups), stir and microwave on high for 5 minutes, stopping in one minute intervals to stir. In the end the pudding should be thickening up. Once the cooking process is over, press plastic wrap onto the top (so it won’t form a “skin”) and refrigerate for an hour.

While the pudding is cooking/cooling, slice the pound cake lengthwise into 3 layers. Spread the strawberry jam evenly between the layers like filling in a cake. Reassemble the pound cake and cut into slices about 3/4″ thick.

In a large bowl or trifle bowl, arrange the cake layers on the bottom to cover as best possible. Top the cake layers with 3/4 of the sugared strawberries. Pour the cooled pudding over the strawberries, then top with the Cool Whip. Arrange the remaining strawberries on top for decoration and refrigerate the whole bowl for 2-24 hours before serving.